2-Butyl Pyrazine stands out as a chemical compound that you might catch whiff of in roasted cereals, nuts, and sometimes coffee beans. Its International Union of Pure and Applied Chemistry (IUPAC) name sets it apart: 2-Butylpyrazine. The molecular formula reads as C8H12N2. If you lay it all out, its structure consists of a pyrazine ring—a six-membered ring with two nitrogen atoms—sporting a butyl chain at the second carbon. The way this molecule shows up in daily life says a lot about chemistry’s intersection with food, manufacturing, and what lands in the ingredient lists of more than snacks. Most often, 2-Butyl Pyrazine arrives in solid or oil-like liquid forms. Its colorless to pale yellow look makes it easy to miss, but its scent is never shy.
In the world of chemicals, properties drive usefulness. Here’s what 2-Butyl Pyrazine brings to the table: a density that clocks in near 0.96 g/cm³ at room temperature, which makes it neither heavy nor difficult to dose in a typical laboratory setting. Its melting point sits around 11°C, so you’ll find it solid on colder days, shifting to liquid on a warmer shelf. Volatility counts in both fragrance and handling—this compound easily gives off its characteristic nutty, grain-like aroma. It’s soluble in ethanol and many organic solvents, but not water. Not every customer wants large crystals, so forms include powder, flakes, and even pearls depending on how a supplier processes the raw material. Its CAS number (17699-23-9) and HS Code (2933.99.90) serve as fingerprints for suppliers and importers—anyone who’s ever ordered a specialty flavoring from abroad knows these codes decide whether a shipment breezes through, or stalls at customs.
Diving into specifications, purity often sits above 98% for food or pharmaceutical purposes. Sometimes trace impurities sneak in during synthesis, so reliable suppliers run analyses like gas chromatography to check. The butyl side chain, attached directly to pyrazine’s ring, sets 2-Butyl Pyrazine apart from shorter- or longer-chain cousins, tweaking both its scent and how it interacts with fats in finished products. In labs, the solid form passes as either a fine white powder or slightly yellow flakes. A glance under a microscope, or a check with X-ray crystallography, will show how the molecules stack in the solid state, allowing processors to predict how the compound will dissolve or blend with other raw materials. For anyone new to chemicals, these physical descriptions aren’t just jargon—they help decide whether a drum or bag fits what a technical or food project demands.
Anyone working near 2-Butyl Pyrazine needs to stay mindful of two things: the low boiling point and the kind of vapor it releases. At room temperature, this chemical remains relatively stable, but heating can launch vapors that call for lab coats and good ventilation, if not a full fume hood. You’ll want gloves for solid or liquid forms, because pyrazines can irritate skin or eyes. On a risk scale, 2-Butyl Pyrazine doesn’t rank as acutely hazardous, though chronic inhalation over long periods brings unknowns. Its flash point—about 82°C—means that open flames and high temperatures make for a dangerous mix. Safety Data Sheets point out the need for storage in a tightly closed container, away from strong oxidizers or direct sunlight. Leaks or small spills often get scooped up with dry sand; water just spreads it and fouls the air. No one wants an accidental lab odor bomb, trust me, so any solution should focus on careful technique and good protective gear. These details don’t scare off the responsible users, but safety culture separates successful projects from costly messes.
High-purity 2-Butyl Pyrazine usually starts from butylamine and pyrazine, both petroleum-derived. The synthesis links these together under controlled conditions, avoiding side reactions that sap both yield and purity. Producers—most often in China, Europe, or the US—ship out crystals, powder, pearls, or solutions in drums or bags, based on the need downstream. It’s tough to find a replacement compound that checks both the aroma and safety boxes; most users don’t gamble with substitutes if authenticity or regulatory compliance matters. Seeing “2-Butyl Pyrazine” as a line item on a specification sheet means a company chose it for more than flavor. Its function as a raw material ties right into production costs, inventory management, and even which insurance policy a plant needs. Supply chain hiccups—for instance, interruptions in raw butylamine production—rabbit-hole rapidly into shortages or price jumps in the finished compound. Experience has shown that setting up relationships with backup suppliers eases tension when international shipping grinds to a halt or regulations tighten. Without the right paperwork, customs delays can spiral into lost business, especially when working with short shelf-life finished goods.
From the vantage of anyone who’s handled flavor chemicals, the real value in 2-Butyl Pyrazine comes from knowing its science and risks as well as its numbers. Misreading a label or skipping a batch test results in not just ruined product, but a potential safety breach. Outfits that lean on experience combine proper labeling, up-to-date Material Safety Data Sheets, and regular training for staff. To push safety further, simple upgrades in storage—like using dedicated shelves and proper ventilation—pay off in tighter process control and fewer surprises. It’s these real-world choices, more so than the specs themselves, that keep both people and projects out of trouble. Since chemical laws shift fast, working with responsible distributors and asking for updated test results wards off compliance headaches. The bottom line is this: for every batch of roasted peanuts, savory snacks, or flavor bases tasting right, someone thought through the sourcing, structure, storage, and safety—the backbone behind a compound whose presence most people only ever taste, never see.
